Creamy Polenta and Pan Roasted Mushrooms

This soft and creamy polenta dish is nothing like you would expect from polenta; it’s much closer to a creamy polenta soup than a porridge-like dish. The key in getting the polenta to turn out incredibly creamy is to make sure the grains are very finely milled. You can accomplish this at home by pulsing the polenta in a blender to break it down. The cooking of finely milled polenta demands your attention for about 45 minutes – stirring over low heat – but the extra effort and attention is worth it in the end.

Season the polenta and add

Subscription Required For This Content

This soft and creamy polenta dish is nothing like you would expect from polenta; it’s much closer to a creamy polenta soup than a porridge-like dish. The key in getting the polenta to turn out incredibly creamy is to make sure the grains are very finely milled. You can accomplish this at home by pulsing the polenta in a blender to break it down. The cooking of finely milled polenta demands your attention for about 45 minutes – stirring over low heat – but the extra effort and attention is worth it in the end.

Season the polenta and add any oils or flavoring ingredients after the polenta cooks, making sure to allow those flavors to intermingle with the polenta grains for 5 minutes.

Pan-roasting mushrooms is a wonderful technique to intensify the flavors of mushrooms; it makes them almost meaty in texture and flavor.

Difficulty: simple- to moderate
Yield: makes about 4-6 servings